Delicious Summer Squash Casserole with Patty Pan and Globe Zucchini

🧂 Ingredients

• 1 ½ Pounds Summer Squash

  We use Patty Pan and Globe Zucchini Squash
• 8 Ounces Cherry Tomatoes
• 2 Tablespoons Fresh Oregano

  or two teaspoons of dried oregano
• 2 ½ Ounces NY Sharp Cheddar Cheese
• 2 Cups Non-Fat Cottage Cheese
• 1 teaspoon Garlic
• 2 teaspoons Salt
• 1 teaspoon Black Pepper

Instructions

• 1 Cut the summer squash into slightly larger-than-bite-size chunks. 
• 2 Rinse the cherry tomatoes with cool water.
• 3  Remove the oregano leaves from their stems and coarsely chop the oregano.
• 4 Shred the NY Sharp Cheddar Cheese
• 5 Combine the squash, tomatoes, oregano, garlic, salt, and pepper in a bowl and
  mix together. 
• 6 Layer a casserole dish with half of the squash/tomato mixture.
• 7 Using a spoon, add half of the cottage cheese on top of the squash. Sprinkle
  half of the NY sharp cheddar cheese on top.
• 8 Add the remaining Squash/tomato mixture.
• 9 Then add the remaining cottage cheese. Finally, top everything off with the
  remaining NY sharp cheddar cheese.
• 10 Bake in a 350-degree oven for 45 minutes or until the liquid bubbles and the
  cheese starts to turn golden brown.
• 11 Once finished, enjoy the casserole alongside your favorite meat and/or crusty
  bread.

Nutrition Info